Chicken Cacciatore - cooking recipe

Ingredients

2 to 2 1/2 lb. meaty chicken pieces (breast, thigh, drumsticks)
1/2 c. chopped onion
2 cloves garlic, minced
1 Tbsp. cooking oil
1 c. sliced fresh mushrooms
1 (8 oz.) can tomato sauce
1 (7 1/2 oz.) can tomatoes, cut up
1/2 c. dry white wine
1/2 c. chicken broth
1 1/2 to 2 tsp. dried basil, crushed
1 bay leaf
4 tsp. cornstarch
2 c. hot cooked fettuccine

Preparation

Skin chicken if desired.
Rinse and pat dry.
In a large skillet, cook chicken, onion and garlic in hot oil about 15 minutes or until chicken is lightly browned, turning to brown evenly.
Drain off fat.
Stir together mushrooms, tomato sauce, undrained tomatoes, wine, broth, basil, bay leaf, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour over chicken in skillet. Bring to boiling.
Reduce heat.
Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink.
Transfer chicken to a platter.
Cover and keep warm.
Discard bay leaf. Skim fat from tomato mixture.
Stir together cornstarch and 2 tablespoons cold water.
Stir into tomato sauce mixture.
Cook and stir until bubbly.
Cook and stir 2 minutes longer.
Serve over chicken and noodles.
Serves 6.